Creamy Cauliflower Tuna on Rice
A comfort-food favorite made healthy with creamy cauliflower sauce. Easy, kid-friendly and delicious!
Ingredients
- 5 oz. Chicken of the Sea® Tuna or Pink Salmon, drained
- 2 Tablespoons olive oil
- 1/2 cup chopped shallot
- 2 cloves garlic, minced
- 1 1/2 pounds cauliflower florets (about 1 large head of cauliflower)
- 1 quart chicken stock
- 1/4 teaspoon salt
- 1/4 cup raw cashews
- For serving: 2 cups cooked brown rice and 1 cup cooked peas
Instructions
- In a large saucepan set over medium heat, add the olive oil. Add the shallot and garlic and cook until softened, about 5-6 minutes.
- Add the cauliflower florets, chicken stock, salt, and cashews and bring to a simmer. Cover and simmer until the cauliflower is fork tender, about 10-12 minutes.
- Transfer the cauliflower and chicken stock mixture to a blender. Carefully blend until completely smooth.
- Pour back into the pan and add the drained tuna or salmon.
- Season with salt and pepper to taste. Serve over hot cooked rice with peas. Enjoy!
